engleski

INFLUENCE OF DIFFERENT ANTIOXIDANT AGENTS ON THE AROMATIC PROFILES OF SAUVIGNON WINES

During the harvest 2018, vinification of Sauvignon Blanc grapes (Vitis vinifera L.) was carried out with 4 different enological antioxidant preparations, containing lower concentrations of SO2 in combination with ascorbic acid and different enological tannins in comparison to 2 treatments with sulfuric acid, in the must prior to alcohol fermentation. The basic parameters of quality, free amino- nitrogen (FAN) and total polyphenolic compounds were spectrophotometrically analysed in the must. Basic physicochemical parameters and individual volatile aromatic compounds in wines were determined using the gas chromatographic method. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the dynamics and the outcome of alcohol fermentation with the lower dose influencing the highest concentration of total aromatic compounds. Due to the use of combined antioxidants, alcohol fermentation did not totally complete, while the combination of potassium pyrosulphite, L-ascorbic acid, gallotannins and ellagitannins, resulted in the highest concentrations of aromatic monoterpenes and fruity esters in wine

antioxidants, aromatic compounds, gas chromatography, Sauvignon Blanc, wine

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